Pub Restaurant
Pub Restaurant in Brussels. Practical information, direct contact and enquiries in one click.
Where the locals eat as well as drink
Six lines on the bar, three of them rotating from independent breweries within an hour's drive, plus a short list of natural wines and the kind of whisky shelf that takes a Sunday afternoon to read. The kitchen runs on dry-aged beef from a single farm in Wiltshire, vegetables from a market garden ten minutes away and chips that are double-cooked the way they ought to be.
Dogs welcome, kids' menu without dinosaur shapes, big tables for the rugby and a snug at the back when you want to disappear. Booking is recommended on Friday and Saturday nights and Sunday lunch — the rest of the time, walk in.
Opening Hours
Pub classics, kitchen pride
Our current menu — discover it on-site or reserve in advance.
28-day dry-aged sirloin, Yorkshire pudding, duck-fat roasties and the gravy you'd hope for. Served noon till four.
Day-boat haddock in our own ale batter, triple-cooked chips, mushy peas and house-made tartare.
Slow-braised beef shin in stout, Stilton crust on top, mash and buttered greens. Pastry made by the morning baker.
Wiltshire dry-aged chuck, smoked Cheddar, bacon jam, brioche bun and a basket of triple-cooked chips on the side.
Black pudding scotch eggs, smoked mackerel pâté, sourdough, mature Cheddar, sour gherkins and rosemary salted crisps.
Date sponge, salted caramel sauce, vanilla ice cream from a Dorset dairy. The kitchen's not-so-secret weapon.
« A pub worth the walk, a kitchen worth the booking. »
Our Work
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What Our Clients Say
"The roast beef is genuinely up there with anywhere I've been in London. Crispy potatoes the way my nan did them and the gravy doesn't run out."
"Booked the snug for my dad's sixtieth. They were patient with our chaos, the food landed together and the staff slipped a candle into a pudding for him."
"Quick pint and the steak pie. Crust shattered the moment I cut in, beef fell apart, mash had actual butter. Back in tomorrow."
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